Skip to main content

Sun dried tomato hummus

Another favorite recipe using chickpeas/garbazo bean, I made this humus almost once a week, I add sun dried tomato in this recipe to add more color and taste.









Ingredients :
- 2 cans of 15 oz chikpeas/garbanzo beans
- 2 clove garlic
- 1 lemon ( zest and juice )
- 2 tbsp sun dried tomato in oil
- 1 tbsp honey
- 1/4 cup tahini/sesame paste
- 1 tbsp cumin
- 1 tsp ground cardamom seed 
- 1 tsp curry powder
- 4 tbsp olive oil

preparation :

drain 1 can of chickpeas completely and drain half of water from another can

mixed all ingredients into food processor  except olive oil, pulse food processor until all ingredients are smooth and well blended

and add olive oil, pulse for another a minute or so,save on the fridge and ready to use for spread on the bagels or dip with vegetables you like.



Labels:

Comments

  1. Nava KMay 13, 2013 at 11:58 AM

    I count the number of time I have tasted humus, that too when I am in other countries. Back home it must be my sambal belacan and food with plenty of chili padi.

    That said, I should try out your recipe. I do buy chick peas and these are there in my pantry. Fabulous dip and I will love to pair it with some salted crackers.

    ReplyDelete
  2. Angie's RecipesMay 13, 2013 at 2:38 PM

    I eat chickpea and humus with a tablespoon. Love the stuff. So creamy and satisfying!

    ReplyDelete
  3. Choc Chip Uru @ Go Bake YourselfMay 14, 2013 at 2:12 AM

    What a genius combination for hummus :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  4. AnonymousMay 14, 2013 at 2:25 PM

    Never heard about sun dried tomato hummus, tempting to try..
    i've try with chickpean and green sweet peas before...
    i guess i need to made my own tahini, i'm so lucky with 100 mesh metal strainer....

    ReplyDelete
  5. Kitchen SimmerMay 14, 2013 at 5:15 PM

    What a very flavorful hummus. Just hand me a carrot stick and I'm in. :)

    ReplyDelete
  6. Liz That Skinny Chick Can BakeMay 15, 2013 at 6:24 PM

    I have lots of sun-dried tomatoes in my pantry...and I will add a few tablespoons to my next batch of hummus. It sounds amazing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more